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White Chocolate-Fudge Torte

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White Chocolate-Fudge Torte

White Chocolate-Fudge Torte

White Chocolate-Fudge Torte is a gluten free recipe with 16 servings. One portion of this dish contains roughly 5g of protein, 36g of fat, and a total of 545 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up semisweet chocolate, cornstarch, currant jelly, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours and 40 minutes.

Instructions

1
Heat oven to 400F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
Ingredients you will need
Semisweet ChocolateSemisweet Chocolate
Cooking SprayCooking Spray
ButterButter
Equipment you will use
Springform PanSpringform Pan
Sauce PanSauce Pan
OvenOven
2
Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended.
Ingredients you will need
ChocolateChocolate
EggEgg
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BowlBowl
3
Pour into sprayed pan.
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Frying PanFrying Pan
4
Bake at 400F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
5
Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crme de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips.
Ingredients you will need
Mini Chocolate ChipsMini Chocolate Chips
White ChocolateWhite Chocolate
Powdered SugarPowdered Sugar
Whipping CreamWhipping Cream
Cream CheeseCream Cheese
ChocolateChocolate
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Sauce PanSauce Pan
BowlBowl
6
Spread over cake. Refrigerate until firm, 1 hour or overnight.
Ingredients you will need
SpreadSpread
7
To prepare sauce, drain raspberries, reserving syrup.
Ingredients you will need
RaspberriesRaspberries
SyrupSyrup
8
Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well.
Ingredients you will need
Corn StarchCorn Starch
SyrupSyrup
WaterWater
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Sauce PanSauce Pan
9
Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold.
Ingredients you will need
RaspberriesRaspberries
JellyJelly
10
Serve sauce with dessert. Store in refrigerator.
Ingredients you will need
SauceSauce
DifficultyExpert
Ready In5 hrs, 40 m.
Servings16
Health Score2
Gluten Free
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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